Ingredients
Lemon Tahini Sauce
- 2 tablespoons tahini, stirred
- 1-2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 2-3 tablespoons cold water, to thin
Caper-Herb Salsa
- 1,5 tablespoons capers, coarsely chopped
- Handful mint, roughly chopped (about 2 tablespoons)
- Handful parsley, roughly chopped (about 2 tablespoons)
- Seeds from half a pomegranate
- handful slivered almonds (or pine nuts), lightly toasted
- juice of ½ lemon
- 1 tablespoon extra-virgin olive oil
- pinch of sea salt
Cauliflower Steaks
- 2 large heads of cauliflower, leaves trimmed
- 1 teaspoon ground cumin
- Sea salt and freshly ground pepper, to taste
- Extra-virgin olive oil, for coating
Instructions
Tahini sauce:
- In a small bowl, add the tahini, garlic, lemon juice, olive oil, salt and pepper. Stir to combine. Add a little water until a smooth consistency is reached. Set aside.
Salsa:
- In a small bowl, add the capers, herbs, pomegranate seeds, almonds, lemon juice, olive oil and a pinch of salt. Stir to combine. Set aside.
Cauliflower steaks:
- Remove the tough outer leaves from cauliflower. Trim the stem to create a flat base. Place on a cutting board, stem-side down and using a large knife, cut the cauliflower in half lengthwise and then cut 2 approximately 3 cm (1,5 inch) thick slices from the centre of each head to make steaks (the stem will hold the florets together). Reserve the remaining cauliflower for another use.
- Brush both sides of the steaks with oil. Sprinkle with the cumin and season with salt and pepper on both sides.
- Preheat the grill to medium-high heat (for the LeMax glass-ceramic grill level 9, then after 5 minutes reduce to level 7). Grill the steaks, turning once, until tender and golden brown, about 7-8 minutes per side, or until desired doneness. TIP: use a toothpick to test tenderness. Once the stem can easily be pierced, it is done.
- Serve the cauliflower steaks with a drizzle of tahini sauce and a sprinkling of salsa. Serve the remains on the side. Enjoy!
Nutrition
Notes
If you aren’t a fan of capers, you can make the salsa without capers. It’s also delicious. Or simply skip the salsa all together and serve the steaks with tahini sauce and a sprinkle of fresh parsley.
To roast the cauliflower in the oven follow these instructions:
- Preheat oven to 425°F/220°C (200°C fan-assisted).
- Place seasoned cauliflower on baking sheet.
- Place baking sheet in oven for 10-15 minutes. Gently turn over each steak and roast 15-20 more minutes, or until tender and golden.